Ingredients
- 200g butter, at room temperature
- 150g maple sugar
- 1 lemon, its zest
- 4 egg yolks
- 1 egg
- 150g flour
- 2 tsp baking powder
- 120g almonds, in powder
- Icing sugar for decorating
Method (Thermomix settings)
- Preheat the over to 180C. Prepare a 23cm (9’’) springform mould, butter it and add a bit of flour - or add a circular baking paper to cover the bottom and sides of the mould.
- In a blender, pulverise the maple sugar. (10S/S10)
- Add the butter and the lemon zest. Beat for 3 minutes until a creamy and homogeneous. (3M/S3)
- Add the eggs one at a time and beat between each eggs. (8M/S3 in total)
- Sift the flour and baking powder together and add them to the mixture. Mix until the flour is well incorporated into the dough. (1M/S3)
- Pour the dough into the mould and using a spatula or wooden spoon, make sure to flatten the mix evenly in the mould.
- Spread the almonds on top of the mixture.
- Cook in the middle of the oven for 40-45 minutes or until the top is golden or poke a toothpick in until it is clean.
- Let cool down for 10 minutes. Unmould and serve in a service plate. Spread the icing sugar on top of the cake and serve.
Recipe inspiration : torta mantovana from Matteo Perduca